Carp with Asian Sauce

 Ingredients: This is a recipe with sauce inspired by Asian cuisine. For 4 servings: 1 carp between 1 kg - 1.5 kg, 8 potatoes, 4 carrots, 2 tablespoons chopped parsley, 2 cloves of garlic, salt and pepper, 1/2 teaspoon oregano, 1 lime, 1 teaspoon ginger, 1 green onion, 1/4 teaspoon chili pepper, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon honey, 3 tablespoons extra virgin olive oil, 3 tablespoons olive oil.

Fish is a versatile delicacy, and the way we choose to prepare it can transform a simple ingredient into a culinary feast. Whether you opt to fillet it or cook it whole, the cooking process will be equally fascinating. In the case of filleting, start by cleaning the fish of scales and washing it well. Place a damp cloth on a flat surface, and spread plastic wrap on top to prevent slipping. With a thin, very sharp knife, cut from the middle of the spine, being careful not to cut too deep, continuing the cut towards the head and then towards the tail, aiming to stay as close to the spine bones as possible.

After you have obtained the two fillets, clean the fish of intestines and remove any remaining bones with a special fish pliers. Rinse the fillets well under cold running water and dry them with a paper towel, so they are ready to be cooked. If you prefer to cook the fish whole, clean it of scales, intestines, and cut off the head, tail, and fins, then portion it into four pieces.

For the garnish, peel the potatoes and carrots, cutting them into cubes, ensuring that their size is uniform so they cook evenly. In a pot of salted water, add the carrots and potatoes and let them boil until tender but still holding their shape.

While the garnish is boiling, prepare a delicious sauce. In a blender, combine lime juice, soy sauce, ginger, pepper, honey, onion, and a clove of garlic. Add extra virgin olive oil and sesame oil, then emulsify everything until you achieve a homogeneous consistency. Transfer the sauce to a serving bowl for later use.

In a skillet, melt 40 g of butter over medium heat, then add the boiled potatoes and carrots, stirring constantly. In another skillet, heat three tablespoons of olive oil, and when it is hot, add the fish. If you opted for fillets, start with the skin side down and fry until golden, then carefully turn them over. Over the potatoes, add a grated clove of garlic, freshly chopped parsley, oregano, salt, and pepper, mixing well to combine the flavors.

If you prefer to bake the fish, preheat the oven to 230 °C (gas mark 8) and bake the fish for 10 minutes. After this time, reduce the temperature to 190 °C (gas mark 5) and continue baking for another 5 minutes. This method will ensure a juicy and flavorful fish. Regardless of the method chosen, the final dish will surely be a true culinary indulgence, perfect to be served alongside the delicious sauce and vegetable garnish. Enjoy your meal!

 Tags:  onion greenery garlic carrots potatoes pepper oil over olives honey soy gluten-free recipes lactose-free recipes